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Cod With Capers

fish

6 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
1 pound cod fillets; cut into four pieces
pepper
3 tablespoons butter; divided
1 tablespoon vegetable oil
1 tablespoon lemon juice
2 teaspoons chopped fresh parsley
2 teaspoons drained capers

Combine bread crumbs and cheese on plate. Sprinkle cod fillets lightly with pepper, then dredge in bread crumb mixture. In heavy frypan, heat 1 tablespoon butter and oil over medium heat. Add fillets and sauté for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once. Transfer to serving platter and keep warm. Discard any crumbs remaining in frypan. Add remaining 2 tablespoons butter to frypan and heat for 1 minute. Remove frypan from heat and stir in lemon juice, parsley and capers; spoon over fillets. Serve your cod with julienned carrots, steamed and then tossed in a small amount of butter and sprinkled with parsley. Add rice, or if it's the right time of year, tiny new potatoes.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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